STIR FRY VEGETABLES

Stir Fry Vegetables image

The colors in this dish are beautiful! Created for RSC 18, making a fabulous combination of vegetables that could be changed according to what you have on hand.

Provided by breezermom

Categories < 30 Mins

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 14

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Ingredients

1/4 cup molasses
1/4 cup chicken broth
2 tablespoons soy sauce
4 teaspoons cornstarch
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/8 teaspoon red pepper flakes
1 tablespoon canola oil
1 cup snow peas
1 cup purple cabbage, thinly sliced
1/4 cup onion, diced
2/3 cup carrot, shredded
1/4 cup water chestnut, sliced
1 cup zucchini or 1 cup yellow squash

Steps:

In a bowl, combine the molasses, broth, soy sauce, cornstarch, gingerroot, garlic, and red pepper flakes. Set aside.
Heat the oil in a wok or heavy skillet. Add the vegetables and stir fry for 2 minutes until crisp tender. (A skillet may take a bit longer).
Mix in the molasses mixture. Cook this until the sauce begins to thicken and the vegetables are coated.

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